Haricots Verts

Green Bean Caesar Salad

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Avoiding lettuce right now? Save this recipe for later! Or consider using homegrown or farmer’s market greens. You might also serve the dressed beans on a large layer of big, ripe, sliced tomatoes instead of the romaine. Don’t forget the parm and croutons!

It’s for sure the Dog Days of Summer wherever you live unless you’re in Australia. (And if you ARE in Australia, I’m jealous! I’ve just checked the temperature in Melbourne.) What are “Dog Days” anyway? The Old Farmer’s Almanac tells us:

The Dog Days of Summer run from July 3 to August 11 each year. Far more than a modern saying, the phrase comes from ancient skywatchers who noticed that the brightest star, Sirius, rose with the Sun during this period. For centuries, this hot part of summer has carried both astronomical meaning and layers of folklore.

By the way, Sirius is the alpha star of Canus Major — greater dog.

Dog days make me think more of a hot old dog dragging around with its tongue hanging out after too long of a walk in mid-summer. (And there are people who walk their dogs midafternoon; their poor burning feet!) Or perhaps I’d consider these warm weeks to be the height of hot dog season, as in wieners at the ball park or on the backyard grill. After all, it’s also baseball season.

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Lemony Green Bean and Goat Cheese Salad

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A different sort of “green salad.”
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When good friends Patti and Jim came for dinner and to watch the movie “Chocolat” a couple of weeks ago, it was easy to choose a quintessential French do-ahead cold weather meal like Bœuf Bourguignon (aka Beef Burgundy or BB). The movie, a forever fave starring Juliette Binoche, Alfred Molina, Judy Dench, and Johnny Depp, is set in France and why not follow a great location theme for our menu? I had been wanting to make the fun Salmon Rillettes out of Dorie Greenspan’s AROUND MY FRENCH TABLE and so that was tidily in the bag (with Kir to drink), as was dessert. Patti, a much-in-demand local caterer and baker extraordinaire, decided to make Julia Child’s Queen of Sheba Cake ( Reine de Saba–a famous chocolate and almond confection) and who wouldn’t take her up on that… My stumbling block was a first course salad. I wanted green, green, green because “BB” is a hefty-heavy meal and there was chocolate cake, too, wasn’t there? I liked the idea of totally simple and fairly quick but stunning– a show stopper sitting on the table when they arrived sort of deal. (I don’t like to be too busy when friends come and I want them to see what’s ahead food wise.) Of course I didn’t want just a green salad. Tooling through the produce aisle trying to figure it out, what looked the very best to me were some skinny green beans also known as haricots verts, which while lovely on their own tossed with olive oil, salt and pepper, lemon zest, and crushed red pepper needed a boost or larger venue for this special meal. I brought them home, cooked them until just past “crisp” and settled on lightly slathering them all in a two-vinegar, very very Dijony vinaigrette. Which was great. Fine. Totally.

Except, we couldn’t just eat green beans. Well, we could… but. So I dolled the whole shebang up with crisp mixed greens, bright white crunchy fennel, juicy cherry tomatoes, tender roasted red peppers, and creamy goat’s cheese. In other words, not so much that you couldn’t see what was there but just enough to show it all off. Thinking hard about balance — comes right after color– there was nothing to do but finish it off with yellow-yellow lemon zest for acid and capers for salinity. Right after I chose the best big round platter in the cupboard, you see. (24″ in diameter and made in Provence) And that’s how I got “Lemony Green Bean and Goat Cheese Salad.”

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